Be the first to Ingredients:
- 1 medium eggplant, peeled and cubed (2 1/2 to 3 cups)
- 3 to 4 tablespoons olive oil
- 1 to 1 1/2 pounds lamb shoulder, cubed
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 can (14.5 ounces) tomatoes
- 2 teaspoons salt
- 1/2 to 1 teaspoon curry powder
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 cup raw long-grain rice
Preparation:
Brown lamb cubes in the same skillet; remove to a platter. Sauté chopped onion and garlic until tender; stir in tomatoes, salt, curry powder, thyme, and basil. Add lamb; cover and simmer for 15 minutes.
In a 2-quart casserole, alternate layers of half of the eggplant, half of the lamb and tomato mixture, and half of the rice. Repeat layers. Cover and bake at 350° for 55 to 65 minutes, or until rice is tender, stirring once during cooking time.
Serves 4 to 6.
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